Jeni Wright, Eric Treuille, Le Cordon Bleu

Chop

Appears in
top 1000Le Cordon Bleu Complete Cooking Techniques
Le Cordon Bleu Complete Cooking Techniques

By Jeni Wright, Eric Treuille and Le Cordon Bleu

Published 1996

  • About
To cut food, more coarsely than mincing, using a knife. The knife tip is held stationary with one hand, while the other moves the handle up and down.

© 1996 All rights reserved. Published by Le Cordon Bleu.